HARIYALI CHICKEN

INGREDIENTS:

250 gms Boneless Chicken
1 tsp Ginger-Garlic paste
6-7 Green Chillies
Mint
Coriander
Curry Leaves
1/2 cup Curd
Lemon Juice
Egg white of one egg
2 Tbsp Cornflour
Salt to taste.

METHOD:

Grind all the above ingredients together
Marinate the chicken pieces with the ground masala and keep aside for an hour
Add in the egg white and corn flour and pan fry
Serve with mint chutney.

SESAME CHILLY CHICKEN RECIPE

INGREDIENTS:


500 gms Boneless Chicken
2 pods Garlic (crushed)
8-10 Red Chillies (crushed)
1 tsp Shahi Jeera
2 tsp Sesame Seeds
1 tsp Dry Mint
Egg white of one egg
1 pinch Lemon salt
Salt to taste
Oil.

METHOD:

Marinate the chicken pieces with the above ingredients including the egg white and keep aside for 10 mins
Pan fry with a little oil.

CHICKEN WITH BASIL RECIPE

INGREDIENTS:

150 gms Chicken Boneless
1 Bunch Fresh Basil
1 Small Onion
1 Tsp Red Chilly Paste
6-8 Cloves of Garlic
1 Tsp Lemon Juice
Salt to taste
Ajinomoto

METHOD:

Marinade chicken with White Pepper, Salt and Ajinomoto. Shallow fry and keep aside.
Add Oil in a wok. Add chopped Garlic, onions and Chilly Paste. Cook for sometime.
Add the fried Chicken and Basil, Saute for sometime.
Add Lemon juice, Salt and Ajinomoto
Serve with Rice or Noodles.

KABAB BIRYANI RECIPE.

INGREDIENTS:


KABAB:

Chicken 500 gms
Juice of 1 Lemon
4 Tbsp Cornflour
Curd (1 cup)
2 Tbsp Chilly Powder
2 tsp Ginger-Garlic paste
2 tsp Jeera Powder
3 Sprigs Curry Leaves
10 Green Chilies (Slit)
Salt to taste
Oil to fry.

BIRIYANI:

1/2 kg  Jeera Samba Rice
3 Tbsp Oil
2 Tbsp Ghee
2 sticks Cinnamon
8-10 Elaichi
4-5 Cloves
2 Star Aniseed

4 Large Onions (sliced)
3 Tomatoes (sliced)

2 Tbsp Ginger-Garlic paste

8-10 Green Chilies (slit)
1 Tbsp Garam Masala 

Coriander leaves (chopped)

Mint leaves (chopped)

1 cup Curd

METHOD:

KABAB:

Mix all the above ingredients for kebab and marinate the chicken pieces for 1/2 and hour

Later fry the chicken pieces in hot oil and keep aside.

BIRYANI:

Heat oil and ghee in a heavy bottom vessel. Add the cinnamon, elaichi, cloves and star aniseed.

Add the onions and fry until golden brown

Later add the green chillies and the ginger garlic paste

Add the garam masala powder

Add in the tomatoes, coriander and mint leaves

Later add the fresh curd and saute for a while

Add the rice and enough water to cook the rice

When the rice is nearly cooked, add the kabab pieces . Mix gently.

Cover the vessel with a tight lid and cook on low flame till the biryani is done.

CRISPY FRIED LEMON CHICKEN.

INGREDIENTS:

200 grams Boneless Chicken
1 white of an egg
2 tsp White Pepper powder
2 Tbsp Corn flour
1 lemon sliced
Ajinomoto (optional)
Oil
Salt to taste.
For the sauce:
1 Tbsp Sugar
2 Tbsp Orange Squash
1 tsp Lemon Juice
1 tsp Corn starch
Ajinomoto (optional)


METHOD:

Marinate the chicken pieces with egg white, white pepper powder, Ajinomoto, salt and corn flour.
Shallow fry the marinated chicken pieces in hot oil and keep aside in a serving plate.
In a wok, caramelize the sugar witha few drops of oil and add some water and the ajinomoto.
Add the orange squash and saute for a while.
Finally add in the corn starch and lime juice.
Pour this sauce over the crispy fried chicken and garnish with lemon slices and fresh basil sprigs.

SESAME CHILI CHICKEN RECIPE

INGREDIENTS:

200 grams Boneless Chicken
1 Tbsp Chilli paste
1 Tbsp Fish sauce
1 Tbsp Tabasco
2 Tbsp White Sesame seeds
White of an egg
1 Tbsp Cornstarch
2-3 stems Spring Onions
Oil to deep fry
Ajinomoto (optional)
Salt to taste.

METHOD:

In a bowl mix all the above ingredients and marinate the chicken pieces and keep aside for 1-2 hours.
Later deep fry these chicken pieces and garnish with spring onions.

SMOKED CHILLY CHICKEN RECIPE

INGREDIENTS:

200 gms Boneless Chicken
Egg white of one egg
Pepper powder

Corn flour

1 Pod Garlic (chopped)
5-6 Green chillies (sliced)
2 Medium sized Onions (sliced)
1 Tbsp Soy sauce
1 Tbsp Sugar
Coriander (chopped)
Cornstarch
Ajinomoto (optional)
Salt to taste.
Oil to deep fry.

METHOD:

Shred the chicken into stripes and marinate it well with egg white, pepper powder, salt, ajinomoto and cornflour and keep aside for 15-20 minutes.
Heat oil in a pan.When the oil is hot, add the chicken pieces and deep fry until golden brown.
In a wok, heat some oil and add the sugar and caramelize it to golden brown.
Later add the chopped garlic and green chillies to the caramelized sugar.
Add the soya sauce and add in the onions, ajinomoto,salt and coriander.
Add the cornstarch so that the gravy thickens. Later toss the crispy fried chicken along with the gravy.
Can be served as a starter garnished with some chopped coriander.

CHINESE FRIED CHICKEN RECIPE

INGREDIENTS:

200 grams Chicken
2 Tbsp Dark Soya Sauce
1 tsp Garlic paste
1 pinch Ajinomoto (optional)
1 tsp White Pepper powder
Salt to taste
Oil for deep frying.

METHOD:

Marinate the chicken pieces with the above ingredients and keep aside for atleast half an hour.
Later deep fry in hot oil.

FOR THE SAUCE

INGREDIENTS:

2 stem spring onion (chopped)
white portion of a Leek (chopped)
3-4 Green chillies
6 cloves Garlic
2 tsp soya sauce
4 tsp Vinegar
1 pinch Ajinomoto (optional)
Coriander (chopped)
Salt to taste.

METHOD:

Combine all the above ingredients in a bowl.
Serve along with the fried chicken pieces.

SPICY BELL PEPPER CHICKEN RECIPE

INGREDIENTS:


1/2 kg Chicken
2 tbsp Vegetable oil
1/4 tsp Methi seeds
1/4 tsp Onion seeds
2 medium sized Onions  (chopped)
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 tsp Coriander powder
1 tsp Chilly powder
Salt to taste
2 medium sized Tomatoes (pureed)
Fresh coriander (chopped)
4-5 Green chillies (chopped)
1 Bell pepper (cut into cubes).
1 Onion (cut into cubes)

METHOD:

1. Heat oil in a pan.When the oil is hot, add the fenugreek seeds and the onion seeds and saute for a while.
2. Add the ginger paste and the garlic paste and fry till the raw smell escapes.Later add the onions and fry till     golden brown.
3. Add the coriander powder, chilly powder and the tomato puree and cook till the mixture reduces.
4. Later add the chicken pieces and stir-fry for about 5 minutes.
5. Add in the chopped green chillies and the fresh coriander.
6. Finally add the bell peppers and the onions and further cook for about 7-8 minutes. 

CHICKEN & SPINACH IN HOT GARLIC SAUCE RECIPE

INGREDIENTS:

200 gms Shredded Chicken
1 Small Capsicum
1 Tbsp Chilly Paste
1 Tsp Garlic, Chopped
3-4 Green Chilies
2 Tbsp Tomato Sauce
2 Bunch Spinach
1 Egg's White
2 Tsp Corn Flour
1/2 Tsp Pepper Powder
1/2 Tsp Ajinomoto (optional)
Salt, to taste


METHOD:

Add shredded chicken, corn flour, pepper powder, salt, ajinomoto and egg white in a bowl. Mix well.
Deep fry the chicken in a pan.Set aside.
In a wok pour some oil, put in the garlic, green chillies, chilly paste and cook well.
Add in the tomato sauce and the spinach.
Mix till the spinach is cooked.
Add in the chicken, shredded capsicum and adjust salt according to taste. Toss it till the chicken is coated well in the sauce.
Serve as a starter or if needed, in a gravy form by adding some water and corn flour starch to the dish.
  

PAN FRIED BASIL CHICKEN WITH MUSTARD SAUCE RECIPE

INGREDIENTS:

1/2 kg Boneless Chicken
1 Tbsp Basil
2 Tbsp Chopped Garlic
1 Tbsp Chilly Flakes
1 Tsp white pepper
1 White of Egg
2 Tbsp Olive Oil

For Sauce:
Chop shallots, ginger, green chilies
Maida
French Mustard sauce.

METHOD:

Cut chicken into 1 1/2 inch cubes.
Take each piece, flatten them lightly with a meat hammer along with garlic, basil and chilly flakes.
sprinkle white pepper and coat egg white over the meat and fold it.
Keep it aside for a minimum of 30 mins for marination.
Take a non stick pan. Add some olive oil.
Pan-fry the chicken on a medium flame.

Sauce:
In a nonstick pan add olive oil and shallow fry shallots, ginger and green chilies together.
Add mustard sauce and add maida in a half glass of water.
Strain it through a filter paper or a strainer and add to the mixture. Add salt to taste and allow it to boil.

Serve Chicken along with the sauce.

MALABAR CHICKEN BIRYANI RECIPE

INGREDIENTS:

1/2 Kg Chicken
1/2 kg Jeera Samba Rice
2 Tbsp Ghee
1 Tbsp Coconut oil
3 Big Onions
2 tsp Ginger Garlic Paste
Coriander
Pudina
Whole Garam Masala
1 Tbsp Garam Masala Powder
1 tsp Chilly powder
1 tsp Coriander Powder
1 tsp Turmeric Powder
12 - 15 Green chillies
Salt - to taste

METHOD:

Marinate chicken with chilli powder, coriander powder, turmeric, salt and garam masala powder for an hour.

Fry onions till brown. Add little garlic paste along with the whole garam masalas.
Add the marinated chicken and rice. Stir for a minute.
Add the grounded green chillies and water.
Add chopped coriander and mint. Cook in the pressure cooker for about 2 whistles.
Serve with Raitha. 

KOZHI VARUTHA CURRY RECIPE

INGREDIENTS:

1 kg Chicken
1/2 Coconut (Grated and Roasted)
1 Tbsp Chilly powder
1/2 tsp Turmeric Powder
1 inch piece Ginger
Tamarind Pulp (lemon sized)
2 Sprig of Curry leaves
4 Star Anna Seed
6-7 Elaichi
2 Cardamom sticks
Coconut Oil


METHOD:

Grind Onions and whole garam masala together.
Make a paste of the ginger.
Grind the roasted coconut.

Heat Oil in a kadai. Add curry leaves, ginger paste, onion and garam masala paste together and cook for sometime.
Add coconut paste, chilly powder and turmeric. Saute till the raw smell goes.
Add the chicken pieces and cook.
When the chicken is 3/4th cooked, add the tamarind pulp.
Cook till done.
Best Served with Appams, Idiyappams and Chapatis.

ROASTED HONEY CHILLY CHICKEN RECIPE

INGREDIENTS:

Shredded Chicken 250gms

3 Large Onions

1 tsp Ginger Garlic 

1 Capsicum 

1/2 tsp Jeera Powder

1 tsp Garam Masala Powder

1 tbsp Honey

1 tbsp Chilly paste

1 tsp Garlic Paste

6-7 Green Chillies

2-3 Sprigs Curry Leaves

METHOD:

Marination:

Marinate chicken with chilly paste, garlic paste and honey and salt. Keep it aside for minimum 2 hours.

Heat oil. Put shredded onions, ginger-garlic paste, greenchillies and saute till the onions turn brown.

Put in the marinated chicken. Cover and cook on a low flame till the chicken is cooked tender.

Put in garam masala powder and jeera powder.

Saute for a while.

Serve it as a starter or side dish along with chappati or rotis.

STUFFED WHOLE CHICKEN RECIPE

INGREDIENTS:

1 Whole Chicken 700-800 gms
1 tsp Chilly powder
1/2 tsp Turmeric
1 tbsp Lemon juice
1 tsp Soya sauce
50 gms Shallots
1 tsp Ginger garlic
1 Capsicum
1/2 tsp Garam Masala powder
10 gms butter
2 eggs to be boiled
Salt to taste

METHOD:

Marination:
Marinade chicken with chilly powder, turmeric, salt and lemon juice. Keep it aside for minimum 2-4 hours.

Stuffing:
Saute chopped shallots, ginger-garlic, garam masala powder, green chillies, soya sauce, 2 boiled eggs and capsicum in butter.

Stuff 2 boiled eggs and the sauteed vegetables and tie the chicken legs together.
Deep fry.

MURGH MALAI KABAB RECIPE

INGREDIENTS:

250 gms Chicken
1 tsp Garlic paste
1/4 tsp White Pepper Powder
25 gms Cheese
25 ml Cream
0.5 gm Saffron
Chaat Masala
Lime

METHOD:

Marinade all ingredients with the chicken.
Cook it over a barbecue.
Serve with chaat masala sprinkled over it.
Squeeze lime over the chicken.

CHETTINAD CHICKEN BIRYANI RECIPE

INGREDIENTS:

Basmati or Zeera samba rice- 1 kg
Chicken- 1 kg
Oil- 50ml
Ghee- 100ml
Onions- 4nos
Tomato- 3nos
Garam masala- 1 tsp
Coriander leaves- 2 Tbsp
Mint leaves- 2 Tbsp

For marination:
Chilly powder- 1 tsp
Jeera powder- 1 tsp
Curd- 100ml
Asfoetida- 1/4 tsp
Ginger Garlic paste- 2 tsp
salt to taste

Masalas to be powdered:
Somph- 2 tsp
Khus Khus- 1 tsp
Pepper- 1 tsp
Elaichi- 8-10nos
Cinammon - 2-3 sticks
Staraniseed- 2nos

METHOD:

Marinate the chicken and keep it aside for 1 hour.
Heat oil and ghee in a heavy bottom vessel. Put in the bay leaves and then the onions.
When the oil is brown put in the powdered masalas and then the well marinated chicken.
Put the chopped tomato and cover and cook the chicken till well cooked.
Meanwhile cook the rice till its 3/4 done.
When the chicken is cooked take half of the gravy and put in the strained rice layer by layer and finally on top sprinkle garam masala powder and the chopped corriander and mint leaves. Tightly cover and cook on a low flame  till the biryani is done.

YOUNG CHOW FRIED RICE RECIPE

INGREDIENTS:

2 Cups Rice (jeera samba)
2 nos Eggs
10 Gms Green Peas
1 Tsp Chilly oil
2 nos Red Chilly
1 tsp Ajinomoto
1/2 tsp White Pepper powder
Salt to taste

METHOD:

Rice to be pre-cooked to 80% and cooled

Heat the wok very well and add oil and run it around the wok for some time.
Add beaten egg to the oil and make a scramble egg
Add the pre- cooked rice, Green peas, chilly oil, ajinomoto, white pepper & salt to taste and toss the rice until you get a fried rice fragrance

CHICKEN GREEN AND RED PEPPER RECIPE

INGREDIENTS:

15O Gms Boneless Chicken
1 Capsicum
1 Onion
1 Tbsp Garlic
4 no Green chilli
2 nos Red chilly (fresh)
1/2 tsp Ajinomoto
1/4 tsp Rice wine
2 Tbls Corn flour
Salt to taste 

METHOD:

Shredded chicken to be Marinated with white pepper, salt, ajinomoto and add white of egg and dust it with corn flower and shallow fry and keep a side. 

Add chopped garlic, green & red chilli in the wok a sauté for some time 
Add the fried chicken and toss for some time 
Add adequate stock or water to dilute 
Add ajinomoto & salt to taste 
Add the shredded capsicum & onion 
Add the corn flour starch to thicken, switch off the flame
Add the rice wine and serve hot 

Recommended to be served with egg fried rice or hakka noodles      

BUTTER CHICKEN RECIPE

INGREDIENTS:

For the Chicken:
500 Gms Boneless chicken

1Tbsp Kasuri Methi
1/2 tsp Jeera powder 
1/4 tsp Black Salt
2Tbsp Butter
1 Tbsp Chilly powder
2 Tbsp Ginger & Garlic paste
2 nos Bay Leaves
Salt to taste

For the gravy:
4 nos Onions
4 nos Tomatoes
2 Tbsp Ginger & Garlic paste
1Tbsp Chilli powder
6 nos Cardommom
4 stick Cinomon
1/4 tsp Jeera powder 
3 Tbsp Cashews paste 
1 Tbsp Kasuri methi
50 gms Salted Butter

METHOD:

Cut chicken into small size and marinate with the ingredients given.
Refrigerate the chicken for minimum of 1hours for the chicken to absorb all the flavors.
Put the chicken in a skewer & cook in tandoor or The marinated chicken can also be deep fried in oil. Keep the chicken aside.
Heat the oil in a heavy kadai, add the onion, cardommom, bay leaves, cinamon, jeera, tomatotes, ginger & garlic paste and saute well until the onions turns golden brown , to this add the chilly powder and cook untill the tomatoes are cooked soft
Cool the mixture and grind to a fine paste.  
.Boil the gravy and, add cashews paste and cook for some time and add Kasuri methi 
Switch off heat and finally add the butter.